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Perfect to acccompany our flourless chocolate praline cake (see separate recipe)
Makes: about 350ml
150g dark chocolate (70% cocoa), roughly chopped
100ml double cream
2 tbsp light brown soft sugar
25g unsalted butter
1. Put all the ingredients in a pan with a pinch of sea salt and melt over a medium-low heat. Add 3 tbsp boiling water and stir to a smooth, pourable sauce. Serve warm.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
Nutritional information applies to a 20g serving
This recipe was first published in April 2014.